Ingredients
The following ingredients have 8 Servings
- 1-1/2 cups vegan chocolate cookie crumbs
- 1/4 cup non-hydrogenated vegan margarine, melted
- 2 (8-ounce) packages vegan cream cheese, softened
- 3/4 cup sugar
- 1/2 cup soymilk, at room temperature
- 1/2 cup semisweet vegan chocolate chips, melted
- 1/2 teaspoon salt
- 1/3 cup creamy peanut butter, at room temperature
Instruction
- 1. Preheat oven to 350 degrees. Lightly oil an 8-inch springform pan. In a bowl or food processor, combine crumbs with margarine and mix well. Place crumb mixture in bottom of prepared pan and press it against bottom and 1 inch up the sides. Refrigerate until chilled.
- 2. In a large bowl, combine one package of cream cheese, 1/2 cup of the sugar, 1/4 cup of the soymilk, peanut butter, and salt, and beat until smooth. Pour into prepared crust and set aside.
- 3. In same bowl, combine remaining package of cream cheese, 1/4 cup sugar, and 1/4 cup soymilk and beat until smooth. Fold in the melted chocolate and mix until well blended.
- 4. Using a circular motion, pour chocolate mixture into peanut butter mixture. With a thin metal spatula or knife, swirl the different colored mixtures to create a marbled pattern.
- 5. Bake until firm for 45 to 50 minutes. Remove the cake from the oven and let cool completely at room temperature. Refrigerate for several hours before serving.
